taste. If not perfectly white, strain again, and serve hot. If celery is used, three bunches are sufficient; the soup to be made same as above. — Mrs. Hugh Parry.

BREAD, YEAST, GEMS, ETC.

YEAST.

Peel and boil eight common-sized potatoes in two quarts of water, with one handful of hops tied up in a thin bag. When the potatoes are done, mash them fine, add one pint of flour, one tablespoon ginger, and one-half cup sugar; mix thoroughly, then, having added more water to make up for what has boiled away, turn on the water in which the potatoes and hops were boiled, boiling hot, stirring it well. When quite warm, but not hot, add one cup of yeast. After it is done working, add one tablespoon salt. — Mrs. C. H. Bailey.

GRAHAM BREAD.

Two cups graham flour, one and a half cups sour milk, one tablespoon N. O. molasses, one scant tablespoon soda, one tablespoon salt. — Miss F. L. Raymond.

BISCUIT.

One quart flour, one cup lard, two teaspoons Price's baking powder, sifted with flour. Salt. Mix with milk to roll soft, and bake in a quick oven. — Mrs. Brooks.

YEAST.

Boil six potatoes until soft, mash them through a colander, add enough of the water they were boiled in to make a thin batter; then six tablespoons sugar. Stir all together with a large cup full of fresh yeast, and put in a warm place over night.

HOP YEAST.

Boil four large potatoes, and at the same time steep a fourth package of hops in sufficient water to cover them. Mash the potatoes through a colander, strain over them four cups of the hop water; add one cup sugar, tablespoon salt; thicken with flour to the consistency of batter cakes. Add one-half cup yeast, and leave it uncovered in a jar to rise. Use one-half a cup of this for four loaves of bread. — Mrs. Werner.

GRAHAM GEMS.

One pint graham flour, one pint flour, one-half cup sugar, one pint sour milk, little salt, and small teaspoon soda. — Mrs. W. H. Nash.

MUFFINS.

One cup sweet milk, two eggs well beaten, one small teaspoon salt, two large teaspoons baking powder, flour for stiff batter. Drop in hot muffin pans. — Mrs. J. M. Raymond.

GRAHAM GEMS.

One cup sour milk, tablespoon of molasses, pinch of salt, half teaspoon soda, graham flour. — Mrs. Hugh Parry.

BOSTON BROWN BREAD.

Two cups sour milk, one cup sweet milk, one-half cup molasses, two cups Indian meal, two cups graham flour, one teaspoon salt, one teaspoon soda. Steam five hours. Bake one-half hour in a slow oven. — Mrs. J. M. Raymond.

BROWN BREAD.

Four cups milk, three cups Indian meal, one cup graham flour, one cup flour, one cup molasses, one egg, teaspoon soda dissolved in a little boiling water, one teaspoon salt. Steam five or six hours. Bake half an hour. (This rule requires a five-pound lard pail to steam.) — Mrs. W. H. Nash.

GRAHAM GEMS.

Two cups graham meal, two cups flour, three cups sour milk, two large spoons sugar. Salt. Soda according to condition of the milk. — Mrs. C. H. Bailey.

GRIDDLE CAKES.

One cup sour milk, one cup sweet milk, two eggs, half teaspoon soda, one small teaspoon baking powder. Mix with flour. — Mrs. Guilbault.

POTATO BREAD.

Six good-sized potatoes, boiled and well mashed; one pint or more of the water in which they were boiled, one cup of yeast for the sponge. Set the sponge in a warm place over night. In the morning, when kneading the bread add a little salt, little sugar, lard the size of an egg, and sufficient luke-warm water to make six loaves of bread. — Mrs. Hugh Parry.

GRIDDLE CAKES.

One cup stale bread crumbs soaked in two cups of water, three cups flour, one yeast cake to start. Let it rise over night; in the morning add two eggs and one-half teaspoon soda, and milk to form a thin batter. The batter left can be used successive mornings, the same as buckwheats.

RUSK.

One pint milk and one pint sugar; warm slightly, add one-half cup yeast, raisins and some flour. Let set over night, and in the morning add salt, three beaten eggs, one heaping cup melted butter and more flour. Let it rise, then make into rolls and when light bake. — Mrs. O. H. Simons.

BISCUIT.

One cup sweet milk, two teaspoons baking powder sifted in flour, one small teaspoon salt, lard size of a walnut, moulded with flour. Mould well. — Mrs. J. M. Raymond.

BROWN BREAD.

One quart corn meal, one pint flour, one cup molasses, one cup yeast, one teaspoon soda, one tablespoon salt, four cups cold water. Mix well the meal, flour and salt, make a hole in the middle, put in the molasses, yeast and soda, stir it well, then add the water a cupful at a time. Steam six or seven hours, bake two hours. — Mrs. C. H. Bailey.

JOHNNY CAKE.

Two coffee cups meal, one and one-half coffee cups flour, two eggs, one teaspoon soda, sour milk. Stir well. — Mrs. H. D. Leonard.

SALADS.

CABBAGE SALAD.

One medium head cabbage, three eggs beaten, six tablespoons cream, and three of melted butter, (or five tablespoons milk and four of butter), one teaspoon or more of mustard, one of pepper, one of salt, one coffee-cup strong vinegar heated until it thickens but not boils. Mix with the cabbage when hot. Cover tightly. — Mrs. H. D. Leonard.

CHICKEN SALAD.

One chicken, smothered; when cold, cut in small pieces; do not use a chopping knife. Prepare as much celery as chicken, two medium-sized cucumber pickles cut up; also, the whites of the eggs left from the dressing. This part of salad may be mixed at once, as it does not hurt to stand, and the dressing poured over just before it is used.

DRESSING — Yolks of four hard-boiled eggs mashed to a smooth paste, one-half teaspoon salt, one-half teaspoon pepper, two of mustard, two of sugar, four of salad-oil, one small teacup of good vinegar. Pour over chicken, and mix with a fork; do not stir it. This is enough for eight persons. — Mrs. J. B. Henslee.

COLD SLAW.

One small head of cabbage and one onion, chopped fine; add one teaspoon salt, two tablespoons sugar, one cup vinegar, and a little pepper. — Mrs. Hugh Parry.

COLD SLAW.

One-third pint vinegar, three tablespoons sugar, two of cream, one of butter, two eggs beaten with cream. Cook vinegar, sugar and butter together; when boiling, add eggs and cream, cooking until thick. Chop the cabbage fine, adding celery, if obtainable; if not, celery salt; then pour over it the dressing. — Mrs. O. H. Simons.

POTATO SALAD.

Pare six or eight large potatoes, boil until done, and slice thin while hot. Peel and cut up a white onion in small bits and mix with the potatoes. Cut up some breakfast bacon in small bits, sufficient to fill a teacup, and fry it a light brown. Remove the meat, and into the grease stir three tablespoons vinegar, making a sour gravy, which, with the bacon, pour over the potato and onion. Mix lightly. To be eaten when hot. — Mrs. McKenzie.

WINTER SALAD.

Two boiled potatoes pressed through a sieve, one spoonful